The ripe plumlike fruit from the nutmeg tree, dries and splits open. The nutmeg seed (when dried in the sun) is called mace. This can be grated into a dish for added flavour. Once it’s grated it loses its most pungent flavour.
Use: The aromatic flavour of nutmeg adds special taste to sweet and savoury dishes like cakes and meat stews. It is particularly tasty when making terrines, boerewors, lamb and spinach and egg dishes. It is favoured in Indian cooking and in Indian spices like Garam Masala. In desserts- it compliments rice and other milk puddings, spiced or cooked fruit and apple pies.